Lately, I’ve found myself drawn to the quiet rhythm of baking, and one cake in particular has taken hold of my heart: olive oil cake. I’m not a seasoned baker by any means, but there’s something about this one—simple, unfussy, and nearly foolproof—that keeps me coming back. I’ve made a few variations, and each time the result has been a moist, tender cake with layers of subtle flavor.
I think part of the charm is in the name—olive oil cake just sounds beautiful. There’s an elegance to it, a hint of something fancy, yet it’s entirely understated and effortless. Just like I believe most things in life should be.
Last week's version was orange olive oil, and I think it might be my favorite yet.
Over time, I’ve discovered two small but important techniques that really make a difference: First, it’s essential to whisk your eggs and sugar well to create an emulsion before slowly adding the olive oil. This step helps the cake bake up fluffy instead of dense. Second, once you add the dry ingredients, stir only until just combined. It’s a small thing, but it changes everything.
I also love that this cake doesn’t require anything fancy—just one bowl and a whisk. No mixer. No extra mess. It’s as easy to make as it is beautiful to serve.
And then there’s the olive oil itself. I’ve started having a little fun experimenting with different varieties. Some are peppery and sharp, some taste like wild herbs or a bouquet of grass, and others have a deep, earthy note. My personal favorite is one with a grassy finish paired with citrus—it’s soft, bright, and just the right amount of unexpected.
The cake is lovely all on its own. But this time, I made a light orange buttercream to layer between each slice and added a few finishing touches that made it feel extra special. It was a hit.
Orange Olive Oil Cake
Ingredients
Zest of 2–3 oranges (about 2 tablespoons)
¼ cup fresh orange juice
1 cup extra-virgin olive oil
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup orange liqueur (such as Cointreau, Grand Marnier, or sweet orange wine – or simply more orange juice)
2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
Instructions
Preheat oven to 350°F. Grease and line a 9-inch cake pan (or three smaller pans if you plan to layer). I use a bit of olive oil and parchment paper to keep it clean and easy.
Zest and juice the oranges. Set aside 2 tablespoons of zest and ¼ cup of juice.
Make the batter. In a large bowl, whisk the sugar and eggs together until smooth and airy—this is where your emulsion starts. Slowly drizzle in the olive oil while whisking, then stir in the vanilla, orange zest, juice, and liqueur.
Add dry ingredients. Right into the same bowl, add the flour, salt, baking powder, and baking soda. Gently whisk until just combined—be careful not to overmix.
Bake. Pour the batter into your prepared pan(s) and bake for about 45 minutes, or until the top is golden and springs back lightly to the touch. Cool completely before frosting or layering.
Orange Buttercream
Ingredients
4 sticks unsalted butter, room temperature
1 cup powdered sugar
2 tablespoons orange zest
Instructions
In a stand mixer, beat the butter slowly for 10–15 minutes until it becomes pale and creamy. Add the powdered sugar and zest, and continue beating for another 5 minutes until the texture is smooth and fluffy.
To assemble the cake, I gently sliced it into three even layers and added a thin spread of buttercream between each one, finishing with a soft sweep across the top. For a final touch, I placed five dried orange crisps—available at Current Season—along the top and tucked in a small branch from our olive tree. Just enough to feel elevated, yet still beautifully simple.
